Creamy Asparagus Soup

Chop the asparagus into 1/2-inch pieces, saving the pretty tops and setting aside. In a soup pot, saute the chopped onion in 2 tablespoons butter until softened (about 4 minutes). Add the bottom portions of the asparagus (do not add the tops), the chopped celery and the chopped mushrooms and saute for about 5 minutes. Salt and pepper to taste.

Add 5 cups of chicken stock (or substitute vegetable stock) and simmer for about 15 minutes until vegetables are tender. Use an immersion blender to puree the soup until smooth. Add in the asparagus tops and cook for 8 to 10 minutes longer, stirring as needed. Add cream and cook until warmed through. Add the remaining tablespoon of butter, lemon juice and additional salt and pepper as needed.

Pour soup into bowls, swirl 1 tablespoon of cream onto the tops of each bowl and serve.